Cook, Part Time

The Cook maintains nutritional compliance of Corner Canyon Health Centers locations under the direction of the Executive Chef. Works directly with the Executive Chef and Sous Chef to problem solve nutritional concerns of clients. Monitors the known food allergies list of clients and prepares meals according to instructions given by the Executive Chef. Maintains cleanliness and sanitation requirements of the kitchen in accordance with Health Department standards and Corner Canyon Health Centers policies.

• Meal Preparation & Service: Prepares & serves meals for clients and staff.
• Menu Creation/
  
  Collaboration:
  
  Creates/collaborates on the culinary menu while focusing on the Gut-Brain Connection, under the direction of the Executive Chef.
• Kitchen Compliance: Maintains compliance of the kitchen at Corner Canyon Health Centers, ensuring it meets or exceeds Health Department standards.
• Purchasing Support: Aids in purchasing food for clients and staff, under the direction of the Executive Chef.
• Team
  
  Collaboration:
  
  Builds relationships and looks for ways to create a positive company culture.
• Inventory Rotation: Maintains a rotation of perishable food.
• Task Follow-Up: Follows up on assigned tasks and returns and reports in a timely manner.
• Problem-Solving: Resolves unforeseen shift dilemmas as they arise.
• Program Improvement: Actively participates in the program improvement process.

• Relationship Building: Builds exceptional working relationships with clients, colleagues, and leadership.
• Reliability: Demonstrates promptness, timeliness, and dependability in fulfilling assigned duties.
• Professional Boundaries: Maintains appropriate boundaries when interacting with clients and staff.
• Receptiveness to Direction: Receives and carries out instructions effectively from culinary leadership.
• Patient-Centered Care: Demonstrates a strong commitment to patient well-being and safety in all aspects of food service.

• Ability to work effectively in a fast-paced, professional kitchen environment while maintaining food safety and sanitation standards.
• Working knowledge of food allergies, dietary restrictions, and nutritional compliance requirements.
• Ability to work flexible hours, including weekends, based on part-time or full-time scheduling needs.
• Ability to receive and carry out instructions from the Executive Chef and Sous Chef while exercising sound judgment.
• Experience in the behavioral health field is preferred.
• Ability to hold appropriate boundaries.

Must pass a background screening through the Department of Health and Human Services, with annual renewal.

Valid driver’s license with at least 4 years of driving experience and approval to drive company vehicles through insurance carrier, required.

Required certifications (must be maintained and renewed as needed):

• First Aid & CPR Certification
• Suicide Prevention & Crisis De-Escalation Training
• Anaphylaxis and Naloxone Trainings
• Tuberculosis Screening/Testing
• Salt Lake County Food Handlers Certification

Benefits include:

• 401(k)
• Dental insurance
• Employee assistance program
• Life insurance
• Referral program
• Tuition reimbursement
• Vision insurance

Shifts may vary, but typical start between 9:30am-10:00am and complete by 7 pm. Weekend and weekday shifts required.